小檗醇提物体外抗炎及细胞毒性比较研究

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
K.P. Komal, V.M. Berlin Grace, Sardar Hussain, None Siddikuzzaman
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引用次数: 0

摘要

会阴草是一种会阴草本植物,在民间医学中被广泛用作抗糖尿病药。本文主要对其抗炎和细胞毒性进行了评价。用小鼠单核巨噬细胞RAW 264.7细胞评价其甲醇提取物的抗炎活性,并筛选其对不同癌细胞系的细胞毒性。甲醇提取物能够潜在地抑制细菌脂多糖诱导的RAW 264.7细胞炎症反应。细胞毒性研究结果显示,甲醇提取物在较低浓度下对MCF-7、A-549和COLO-205细胞株具有较强的细胞毒性,而在较高浓度下对HeLa、CasKi和HT-29细胞的活性有抑制作用。结果表明,牛膝草具有较强的抗炎和细胞毒性。这需要进一步探索具有这些特性的生物活性植物化学化合物用于治疗应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
In vitro anti-inflammatory and comparative cytotoxicity studies on methanolic extract of Enicostemma hyssopifolium
Enicostemma hyssopifolium is a perineal herb widely used as an antidiabetic agent in folklore medicine. The present work was focused on the assessment of its anti-inflammatory and cytotoxic properties. Its methanolic extract was evaluated for anti-inflammatory activity using murine monocytic macrophage RAW 264.7 cells, and screened for its cytotoxic property in different cancer cell lines. The methanolic extract was able to potentially inhibit the bacterial lipopolysaccharides-induced inflammatory response in RAW 264.7 cells. Results of the cytotoxicity studies revealed that the methanolic extract effectively induced the cytotoxicity at considerably lower concentration in MCF-7, A-549, and COLO-205 cell lines, while the viability of HeLa, CasKi, and HT-29 cells were inhibited at comparatively higher concentrations. Results thus indicated that E. hyssopifolium possessed potent anti-inflammatory and cytotoxic properties. This necessitates further exploration of bioactive phytochemical compounds responsible for these properties for therapeutic applications.
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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